Socrates A. Kaloyereas

Bio: Socrates A. Kaloyereas is an academic researcher from Louisiana State University. The author has contributed to research in topics: Pasteurization & Raw milk. The author has an hindex of 6, co-authored 13 publications receiving 134 citations.

Rancidity as a factor in the loss of viability of pine and other seeds

Abstract: A study of the factors affecting viability of pine seeds conducted for three years with the collaboration of the Washington Forest Service of Louisiana showed a certain correlation between rancidity development in the fat and the loss of their viability as tested by sand flat germination tests and color test with tetra zolium chloride Apparently there are other factors also affecting germination which act independently of rancidity development, but rancidity seems to play an important role in this process, at least under normal storage conditions and in the early stage of viability deteriration The loss of linolenic acid through respiration, which has been suggested by Mirov as the cause of loss of viability and longevity of oleaginous seeds, seems to be a rather indirect factor because of the close association of linolenic and other unsaturated acids, losses, and the development of rancidity Experiments with okra seeds showed a similar correlation between rancidity development and the loss of germinability Preliminary experiments by coating okra, onion, and pine seeds with an antioxidant (starch phosphate) proved beneficial for the preservation of viability of okra and onion seeds during storage at room temperature

Experiments in preserving and revitalizing pine, onion, and okra seeds

Abstract: In view of the somewhat contradictory reports on the preservation of seeds at low temperatures (1, 2, 3, 4, 9, 10, 11) and the agricultural importance of seed preservation and revitalization, the following study on seed preservation and revitalization was undertaken. This study, started in 1954, was designed to explore general conditions for preserving seeds of long leaf pine (Pinus palustris Mill.) which are extremely sensitive to adverse storage conditions; to increase germinability by breaking dormancy; and to revitalize aged seeds. The idea for the preservation of seeds was to apply Kaloyereas' dehydrofreezing method (6) on pine seeds, and his starch phosphate treatment against rancidity (7) on onion and okra seeds. For restoring loss of viability of aged seeds various treatments were tried, among which ultrasonic treatment and soaking in extracts from fresh seeds or pollen were more extensively used. In the application of dehydrofreezing method to seed preservation the correlation between the moisture content of the seeds and the preservation of their viability had to be investigated.

Storage Environment and the Control of Viability

Abstract: It has long been known that the major factors which influence the longevity of seeds in storage are temperature, moisture content and oxygen pressure (Owen, 1956; Barton, 1961; James, 1967). There have been a multitude of empirical investigations on the effects of temperature and moisture content on the viability period of seeds. In the vast majority of cases it has been shown that the lower the temperature and the lower the moisture content the longer the period of viability. It would be unnecessary, and in any case impossible, to attempt to catalogue all the publications substantiating this statement but some of the more comprehensive recent investigations on a wide variety of species include Anon. (1954) Boswell, Toole, Toole and Fisher (1940), Brett (1953), Gane (1948), Toole, Toole and Gorman (1948), Ching, Parker and Hill (1959). Rather less work has been done on the effects of oxygen and some of the earlier work was conflicting (Owen, 1956; Roberts, 1961b; Touzard, 1961). Nevertheless, it can now be said that for most species, the higher the oxygen pressure, the shorter the period of viability (Roberts, Abdalla and Owen, 1967; Roberts and Abdalla, 1968).

Processing of Honey: A Review

Abstract: Thermal processing of honey eliminates the microorganisms responsible for spoilage. Microwave heating, infrared heating, ultrasound processing, and membrane processing have been explored as alternatives to conventional heat processing. Microwave heating provides a rapid method for achieving the desired level of yeast reduction with reduced thermal damage. Infrared heating is not as rapid as microwave heating but desired results are achieved in a relatively shorter duration (3 to 4 minutes) compared to the conventional method. Membrane processing is an athermal process and very effective in the complete removal of yeast cells from honey. Microfiltration and ultrafiltration could be employed to produce enzyme-enriched honey besides clarified honey.

EFFECT OF ORGANIC AND INORGANIC FERTILIZER ON YIELD AND CHLOROPHYLL CONTENT OF MAIZE (Zea mays (L.) AND SORGHUM Sorghum bicolour (L) Moench)

Abstract: The effects of amending soil with organic (poultry manure) and inorganic fertilizer on yield and chlorophyll content of maize (Zea mays L.) and sorghum (Sorghum bicolour (L) Moench) was carried out at the Teaching and Research (TR was highest under control plots in both crops. The implication of CSI% on drought tolerance of maize and sorghum was discussed.

Eggs as a source of protein

Abstract: With the advent of formulated and fabricated new products in the food industry and the shift from the art of “mixology” to the science of “functionality” it has become important to maximize the functional properties of various proteins on a unit basis. This review will attempt to interrelate the biochemical properties of egg proteins including the albumen and yolk with their functional properties. The foaming (whipping), binding and emulsifying properties of egg proteins will be discussed. The uniqueness of the gel structure of the fresh egg white, its deterioration on aging, and the interaction of the complex system of proteins will be reviewed. Emphasis will be placed on the effect of processing on the biochemical and functional changes of egg proteins. The chemical and enzymatic modification of the egg white and egg yolk proteins will be discussed.